Creamy Roasted Sweet Potato Soup
How to make a creamy sweet potato soup with coconut milk & roasted sweet potatoes, pureed in a blender until velvety smooth! Vegetarian & vegan-friendly, made with only 7 ingredients.
Equipment
Ingredients
- 3 medium sweet potatoes (or 2 large)
- ½ cup prunes whole
- 1 orange, juice & zest
- 1 Tbsp oil or butter
- ½ onion, chopped (or quartered for roasting)
- 4 cups vegetable broth (32oz)
- ⅓ cup coconut milk or heavy cream
- ½ tsp salt (to taste, depending on sodium in broth)
- black pepper to taste
Optional Toppings
- Greek yogurt
- toasted pecans (toasted at 350°F for 10 minutes)
- diced prunes
- chopped chives
Instructions
- Preheat oven to 425°F (220°C).
- Poke holes on all sides of sweet potatoes with a fork and wrap each individually in foil. Place on a baking sheet and roast 45-60 minutes (depending on size), until cooked through and tender. When cooled to the touch, peel skins.
- Place prunes in a single layer in an oven-safe baking dish. Add orange zest & juice of ½ an orange. Cover dish with foil and roast at 425°F for 15-20 minutes.
- In a saucepan over medium heat, saute onion in butter (o roil) for 4-5 minutes. (Or, peel & quarter ½ onion, rub with oil & salt, and roast at 425°F for 30-35 minutes.)
- Let components cool slightly before blending to prevent the blender from overheating.
- Add all soup ingredients to a blender and blend for 1½-2 minutes, until pureed and creamy.
- Transfer blended soup to a pot and heat over the stove for 5-10 minutes, until warmed through. (Or serve and enjoy cold.)
- Serve with a dollop of Greek yogurt, toasted pecans, diced prunes—or whatever you like!
- Yields ~8 cups roasted sweet potato soup.
Video
Nutrition
Serving: 1cup | Calories: 110kcal | Carbohydrates: 18g | Protein: 1.5g | Fat: 3.5g | Sodium: 322mg | Fiber: 2g | Sugar: 6.5g